Batter - In a bowl mix together sooji, atta, sugar, orange rind, cardamom powder, baking soda, fennel seeds and orange juice. Prepare a thick batter and leave aside for 30 minutes.
To prepare the malpuas - Adjust the consistency and add some water if the batter has turned thick. Heat 1 tbsp. of ghee in a pan and pour a ladleful of the batter.
Fry on a medium flame till it is golden on both sides. Make similar malpuas, few at a time with the rest of the batter. Dip them into the remaining orange juice and soak it for 4-5 minutes.
Drain and transfer to a serving dish and garnish with the orange segments, pista and cherries. Serve them hot or cold.
Note - 1. If serving the malpuas immediately, you can serve them dipped in orange juice.2. If serving later, dip them in the orange juice for a couple of minutes and drain them. If kept in the juice for a longer time, it tends to become very soft.
